Brown rot caused by Monilinia fmcticola is one of most serious postharvest diseases infecting red-flesh dragon fruits. Once infected, the quality of fruits is drastically reduced and the fruits are unlikely to be acceptable within a few days after infection. With the possible mechanism of Ca in controlling the growth of the fungus by reducing the activity of pectolytic enzymes of the causing organism and strengthening the host cell wall, the fruits were treated with four concentration of CaCl2 (0, 1.0, 2.0, 3.0 and 4.0 g L-1) at postharvest stage for 30 min, then inoculated with spore suspensions of M. fmcticola (106 spores ml-1). Results showed that the severity of brown rot was reduced with increasing CaCl2 concentration and this was supported by a strong negative correlation between fruit peel, Ca and disease severity (r=-95). Overall, the beneficial effects of elevated CaCl2 on quality parameters i.e., soluble solids, acidity and firmness were more apparent on severely infected fruits.